Frosty Chocolate Ice Cream

After watching my brother make complicated custard-based ice creams growing up, I had in my head that they were a rather complicated science to master. Well this recipe banishes that misconception right out of the park Honeybunches! It couldn't be easier, provided you have at least a blender of some sorts. It just a matter of dumping five ingredients into various appliances and pressing the ‘on’ button.

The best part of this recipe however, has got to be - that it tastes exactly like the legendary Australian ice cream – the Chocolate Paddle pop. Cross my heart - so good!

Allow for freezing time ~ 3 hours-overnight

Ingredients

• 3 cups favourite plant milk (I used the coconut & almond Nutty Bruce)
• 3/4 cups castor sugar
• 1/2 cup light flavoured oil (e.g. sunflower, grape seed, rice bran)
• 2 tsp vanilla
• pinch of salt
• 1/3 cup cocoa

Method

1. Put the milk and sugar into a high powdered blender (or food processor) and blend until the sugar dissolves. Depending on the appliance, 1-2 minutes’ maximum should well and truly do it.
2. Dribble in the oil as the motors running, to fully incorporate and emulsify. Should take approx. 1 minute.
3. Add the remaining ingredients and blend until smooth.
4. Pour into an ice cream machine and churn for approx. 50 minutes until icy, creamy and thick. Alternatively freeze as is or in an ice-cube tray. Once the churning is complete, transfer to the freezer for 3 hours or overnight.
5. Once ready to serve, either take your churned ice-cream out of the freezer for 10 minutes before serving, or blend up the frozen ice cream in a blender to return to a creamy-icy consistency. Glorious!